Preparation:
In a large cast-iron or non-stick skillet, heat 1/2 tablespoon of the oil over medium heat. Add red peppers and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve.
Add 1 tablespoon more oil to the skillet and increase heat to high. When oil is hot but not smoking, add shrimp and jalapenos; sauté until the shrimp are nicely browned, 1 to 2 minutes. Transfer to a dish and set aside.
Reduce heat to medium-high. Add the remaining 1/2 tablespoon oil to the skillet, then add shallots, ginger, and garlic; sauté until the mixture is soft but not brown, 1 to 2 minutes. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes. Pour in stock and mirin or sherry; boil until reduced to 2 tablespoons about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.
In a small bowl, dissolve cornstarch in 1 tablespoon water; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the skillet and just heat through. Season with salt and pepper.
Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution. |
